生长期对SC品系木薯品质的影响  

作　　者：古碧[1] 李凯[1] 谢彩锋[1] 

机构地区：[1]广西大学淀粉化工研究所,南宁市530004

出　　处：《淀粉与淀粉糖》2013年第4期21-26,共6页Starch & Starch Sugar

摘　　要：研究不同的生长期对华南（SC）品系木薯的含粉率、氢氰酸、单宁、直链淀粉、支链淀粉含量以及sc品系木薯淀粉的糊化温度、透明度、凝沉稳定性、冷冻稳定性、粘度的影响。结果表明，不同的生长期对同-SC品系的木薯含粉率、氢氰酸、单宁含量的影响差异性显著，各品系木薯的含粉率在一定的生长期内达到最大值后随着生长期的延长总体上呈下降的趋势；生长期对SC品系木薯直链淀粉、支链淀粉含量，淀粉糊化温度、透明度、凝沉稳定性、冻融稳定性、粘度的影响因不同的SC品系而异。不同的SC品系木薯淀粉的糊化温度无显著性差异。综合木薯含粉率、氢氰酸及单宁含量以及淀粉特性考虑，SC9品种是较理想的栽培种植品种。The content of starch, hydrocyanic acid, tannin, amylose, amylopectin and the starch properties （gelatinization temperature, transparency, sediment stability, freeze- thaw stability and viscosity） of SC cassava cuhivars in different growing period were researched. The results indicated that the difference of starch content, hydrocyanic acid and tannin among the same cassava cultivar were significantly in different growing period. The trend of starch content of each cassava cuhivar was decreasing after it reached the maximum in a certain growing period. The influences of growing period on amylose content, amylopectin content, gelatinization temperature, transparency, sediment stability, freeze-thaw stability and viscosity varied from cuhivars to cuhivars. There was no significant difference to gelatinization temperature of different SC cassava cultivars starch. To consider the comprehensiveness of starch content, tannin, hydrocyanic acid and starch properties, SC9 was the more ideal cassava cuhivar.

关 键 词：木薯淀粉 生长期 直链淀粉 淀粉特性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]